The final of the Green Chef Challenge, sponsored by Compass Cymru, will be held at the Welsh International Culinary Championships (WICC) taking place on January 22-24th at the International Convention Centre Wales (ICC Wales) in Newport.

Open to all UK-based chefs the competition is for teams of two, comprising a senior chef and a commis chef under the age of 25. They will be challenged to create a three course, predominantly vegetable-based menu for six guests in three hours. The cost to enter is £30 and the closing date is 15th January.

The courses include a taco style starter using pointed cabbage, chickpeas and thyme, a main course using potatoes, wild mushrooms and leek and a dessert using pears, lemon verbena and white chocolate.

CAW president Arwyn Watkins, OBE, said: “We have decided to introduce the Green Chef Challenge competition because of the growing demand for vegetable-based meals across the UK. This will be an opportunity for talented young chefs across the UK to showcase their skills and creativity in developing flavour-packed dishes for a three course menu at Wales’ premier hospitality event.”